Do you love a good comforting chicken dish? This no peek chicken and rice recipe is one to add to your repertoire! It’s easy to make and so deliciously satisfying. The best part is that you can’t even tell that it’s made without peeking! Give it a try today. You won’t be disappointed!
This no peek, and chicken rice recipe is perfect for a busy weeknight meal. It’s easy to make and only requires a few simple ingredients.
The chicken and rice are cooked in one pot, so there’s minimal cleanup required. And, since the recipe doesn’t require any peeking, you can trust that it’ll turn out perfectly every time.
What is the No Peek Chicken and Rice recipe?
The no peek chicken recipe is a dish that is perfect for those who like to keep things simple. The recipe consists of just four ingredients: chicken, potatoes, carrots, and peas. That’s it!
There is no need to fuss with a complicated crust or filling; this recipe is all about the chicken. The key to making this dish is to let the chicken shine.
Be sure to use quality ingredients and cook the chicken slowly to stay juicy and flavorful. With just a little bit of effort, you can create a delicious and satisfying meal that the whole family will love. So go ahead and give the no peek chicken and rice recipe a try – you won’t be disappointed!
Can I make this recipe at home?
Yes! This recipe is easy to make at home.
You need a baking dish, some chicken, potatoes, carrots, and peas. Be sure to cook the chicken slowly to stay juicy and flavorful. This recipe is perfect for weeknight dinners, or anytime you need a quick and easy meal. Give it a try today! You won’t be disappointed.
How long does it take to make the no peek chicken and rice?
This dish takes about 45 minutes to make. The chicken needs to cook slowly to stay juicy and flavorful, so be sure to plan accordingly. This dish is easy to make and doesn’t require any special skills or ingredients. Give it a try today!
No Peek Chicken and Rice Recipe
Ingredients
- 1 tbsp Olive oil
- 1 Onion (diced)
- 2 Cloves garlic (minced)
- 1 pound Boneless, skinless chicken breasts
- 1 cup Long-grain rice
- 2 cups Chicken broth
- 1 can Diced tomatoes, undrained (14.5 ounces)
- 1 teaspoon Dried thyme
- 1/4 teaspoon Salt
- 1/4 teaspoon Black pepper
Instructions
- In a large saucepan or Dutch oven, heat the oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add the chicken and cook until browned, about 5 minutes.
- Add the rice, chicken broth, diced tomatoes, thyme, salt, and pepper. Bring to a boil.
- Reduce the heat to low and cover. Simmer for 20 minutes or until the rice is tender and the chicken is cooked through.
- Remove from the heat and let sit for 5 minutes. Serve. If using a slow cooker, set it to the appropriate time and temperature.
- Enjoy!
Notes
- If you like your rice to be moister, you can add ½ cup of chicken broth.
- Feel free to substitute another type of rice in this recipe. Just be sure to adjust the cooking time accordingly.
- This recipe can easily be doubled to feed a larger crowd. Simply use a larger pot and cook for the same amount of time.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Can I add or replace some ingredients?
Yes! Feel free to add more vegetables to this dish, such as green beans or corn. You can also replace the diced tomatoes with a can of tomato soup. You can also add some shredded cheese on top of the dish before serving if you like.
Can I make this recipe ahead of time?
Yes, you can make this recipe ahead of time. Just cook the rice and chicken according to the instructions and then store them in an airtight container in the fridge. When you’re ready to eat, simply reheat and enjoy.
What is the best rice for this recipe?
Long-grain rice is the best choice for this recipe. It will cook evenly and won’t get mushy. If you don’t have long-grain rice, you can use another type, but the results may not be as good.
Should I use only chicken breast?
This recipe can be made with boneless, skinless chicken breasts or thighs. If you prefer, you can use a combination of both. Adjust the cooking time accordingly if you use chicken thighs, as they will take longer to cook through.
Tips and tricks for a better recipe
First of all, use bone-in, skin-on chicken breasts for more flavor.
- Add a bay leaf to the pot while the rice is cooking for additional flavor.
- Substitute white wine for chicken broth for a richer flavor.
- Stir in some frozen peas or chopped green onions when the rice is done cooking.
- Use freshly diced tomatoes for a brighter flavor.
- Add a pinch of cayenne pepper for a little bit of heat.
- Stir in some cooked bacon or ham for additional flavor.
- Top with shredded cheese and broil for a minute or two before serving.
- Make extra and reheat for quick and easy lunches or dinners throughout the week.
- This recipe can easily be doubled to feed a larger crowd.
- Try substituting different types of rice for a different flavor or texture.
- Use rotisserie chicken to save time on cooking the chicken breasts.
- Serve with a simple green salad for a complete meal.
- Freeze leftovers in individual portions for easy thawing and reheating later.
And finally, to make this recipe gluten-free, use gluten-free chicken broth and rice.
Side dishes that go well with this recipe
Broccoli: Cook broccoli in a steamer basket over boiling water for 3-5 minutes or until bright green and tender. Broccoli can be steamed, roasted, or sautéed. It pairs well with chicken and rice.
Carrots: Peel and chop carrots into thirds. Add to a pan with 1/4-inch of water. Cover and cook over medium heat for 5-7 minutes or until tender.
Corn: Cut kernels off the cob. Add to a pan with 1/4-inch of water. Cover and cook over medium heat for 5-7 minutes or until tender.
Mashed potatoes: Peel and chop potatoes into thirds. Add to a pot of boiling water. Cook for 15-20 minutes or until tender. Mash with milk and butter.
Salad: Mix chopped lettuce, tomatoes, cucumbers, and dressing.
Fruit: Serve with a sliced apple or orange on the side.
Beans: To the rice, while cooking, add a can of black beans, drained and rinsed. Serve alongside the chicken.
Sautéed mushrooms: Slice mushrooms and add to a pan with 1 tablespoon of olive oil. Cook over medium heat for 5-7 minutes or until tender. Serve alongside the chicken.
Final Words
This No Peek Chicken and Rice recipe is an easy and delicious way to get a complete meal on the table with minimal effort. It’s perfect for busy weeknights or any time you’re craving classic comfort food. Be sure to try it the next time you need an easy and satisfying meal.
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